Braised Curried Beef

INGREDIENTS:

1 lb. beef chuck
4 round onions
2 slices ginger
1 tbsp. sherry
1 tbsp. water
1 tsp. sugar
1 1/2 c. stock
2 tbsp. oil
1/2 tsp. salt
2 to 3 tbsp. curry powder
1 tbsp. cornstarch
3 tbsp. water

DIRECTIONS:

Cut beef into 1 inch cubes Mince ginger, combine with sherry, water and sugar and hold for use later. Cut onions into 1/2 inch strips. Heat stock to below boiling point. Heat oil in a heavy pot, add salt, then beef, coating beef with hot oil. Add onions and curry powder and brown beef on all sides, stirring to blend curry powder with the meat and onions. This should take 2 to 3 minutes. Add ginger-sherry mixture and cook 2 more minutes. Add heated stock; cover tightly and simmer 45 minutes. Blend cornstarch and water and add to thicken. Serve hot.

VARIATION: Add 1 pound of cubed potatoes (raw) in step 4 (along with the onions).

Beth Behling’s Curry Chicken &Dumplings

INGREDIENTS:

1 lb. lentils
1 sm. onion
1 tbsp. garlic powder
Salt (to taste)
Pepper (to taste)
1 tsp. curry
Whole chicken

DUMPLINGS:

1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 to 3/4 c. water

DIRECTIONS:

Cook lentils and onion, garlic, salt and pepper. Add curry just before you add chicken. Bring all to boil, cooking about 1/2 hour or until chicken is done.

Mix your dumpling mix together in separate bowl. Drop into boiling water about 1 tablespoon size balls. Let cook another 10 minutes. There you have the best chicken and dumplings ever from the West Indies. Serves 8 to 10.

Beef Curry

INGREDIENTS:

1 1/2 lbs. stewing beef
4 white onions
4 med.-sized potatoes
1 1/2 tbsp. oil
1 tsp. curry (or more to taste)
1 tsp. salt
1 1/2 c. water

DIRECTIONS:

Cut the beef, onions and potatoes into chunks. Saute the onions for a few minutes with oil, curry and salt. When the onions are lightly browned, add the beef. Mix well and cook for 3 minutes. Add water. Cover and simmer for about 1 1/2 hours or until the beef is tender, adding the potatoes for the last 40 minutes of cooking. Serves 4.

Beef Curry With Onions

INGREDIENTS:

2 tbsp. curry powder
1/2 clove garlic, peeled & chopped
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 thin slice gingeroot or preserved ginger
2 lbs. beef cubes
4 sm. onions, peeled & cut in thin strips
3 tbsp. soy sauce
1 c. beef bouillon
2 tbsp. cornstarch
1/4 c. cold water
6 c. hot cooked rice

DIRECTIONS:

Stir curry powder in center of a large heavy frying pan over heat. When very hot, add garlic; mash it and stir oil in a little at a time. Add salt, pepper and ginger. Mix well. Add meat, stirring well. Add onions, stir and cook until onions are tender. Add soy sauce and bouillon or hot water. Cover pan, bring to boiling, cook 5 minutes or until meat is tender. Mix cornstarch and water together; stir into meat mixture. Cook and stir until sauce thickens. Serve hot on a mound of hot rice. Serves 6.

Beef Curry

INGREDIENTS:

2 tbsp. butter
2 med. onions
1 1/2 lbs. ground chuck or top sirloin
1/2 tsp. crushed red pepper to taste
1 c. canned, peeled Italian tomatoes
1 1/2 tsp. salt
Ground pepper to taste
2 1/2 tsp. curry powder
1 tbsp. ground coriander
1 (10 oz.) pkg. frozen peas (optional)

DIRECTIONS:

Melt butter and add onions; cook until onions wilt. Add meat, salt, pepper, curry powder, coriander and red pepper flakes. Break up meat and cook 10 minutes. Add tomatoes. Cover and simmer for 20 minutes. If with peas, add, cover and simmer another 7 minutes. Serve with rice. Yields: 4 to 6 servings.

Tandoori Chicken

INGREDIENTS & DIRECTIONS:

This East Indian dish requires little attention, yet always a hit with dinner guests. Marinate the chicken overnight to prepare the next day.

Preparation: 10 minutes, plus 4 hours marination. Cooking: 26 minutes. 1 med. yellow onion, chopped 1 tbsp. minced fresh ginger or 1/4 tsp. ground ginger 2 cloves garlic, minced 1 tbsp. lime juice 1 1/2 tsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. turmeric 1/8 tsp. cayenne pepper 1 (2 1/2 to 3 lb.) chicken, quarter and skin Lime juice (optional)

In an electric blender or food processor, combine the yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric, and cayenne pepper; whirl for 30 seconds. Place the chicken in a 9×13x2 inch baking pan, add the yogurt mixture, then cover and refrigerate at least 4 hours, turning occasionally.

Heat the broiler and lightly grease the rack. Place the chicken on the rack and broil 7 inches from the heat for 8 minutes or until browned; turn and broil 8 minutes longer.

Reduce the heat to 325 degrees. Transfer the chicken to a greased 9×13x2 inch baking pan. Cover with foil and bake in the oven about 10 minutes or until the juices run clear when the chicken is pierced with a sharp knife.

Transfer to a warm platter and garnish, if desired, with lime slices. Serve with rice. Serves 4.

Tandoori Chicken

INGREDIENTS:

MARINADE:

1 pt. yogurt
1/2 c. white vinegar
1 1/2 tbsp. ground cumin
1 tbsp. red chili powder
1 tbsp. garam masala
1 tbsp. salt
2 tbsp. freshly ground black pepper
4 chickens, cut up and skinned
1/3 c. red color, optional
1 heaping tbsp. garlic/ginger paste or 4 garlic cloves, mashed, 1 piece fresh ginger (size of walnut), minced
1/2 c. oil

DIRECTIONS:

Mix all ingredients well in a large pan, deep enough to hold 4 chickens. Make 3 deep gashes with sharp knife into each breast, 1 long gash down legs and 3 gashes on thighs.

Marinate the chicken halves for at least 6 hours and preferably overnight, turning the pieces occasionally to coat them well. When ready to cook the chickens, remove them from the marinade.

Preheat oven to 500 degrees for at least 1/2 hour. Put the chicken in a shallow pan, breast side up. Roast until crusty, about 20 minutes. Turn over and roast 10 minutes more. The chicken should be deeply crusted but never scorched. Serves 6-8.

COOKING ON A CHARCOAL GRILL: Wipe the grill with a bit of oil so that the chicken will not stick. Brush the chicken with the marinade and sprinkle with lemon juice. Grill until chicken is golden red, about 15 minutes. Turn and grill until the second side is golden, about 10 minutes, basting once with lemon juice.

TO SERVE: Put the chicken on a large heated platter, on a bed of lettuce leaves. Decorate down the center of the platter with thin lemon wedges and thin slices of red onion.